Recipe byThe ZestyPlate Kitchen
An Irish-style coddle: pork chops and bacon gently simmered with root vegetables and cabbage in cider and stock. A comforting one-pot served from the dish.
Coddled pork with cider is Irish one-pot cooking at its most honest: pork chops and bacon braised slowly with root vegetables, cabbage and cider until everything turns tender. There's nothing fussy about it, and it's all the better for that. Serve it spooned straight from the dish on a cold evening.
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Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- Knob Butter
- 2 Pork Chops
- 4 Bacon
- 2 Potatoes
- 1 Carrots
- 1/2 Swede
- 1/2 Cabbage
- 1 Bay Leaf
- 100ml Cider
- 100g Chicken Stock
Preparation
- Heat the butter in a casserole until sizzling, then fry the pork for 2 to 3 minutes on each side until browned, and lift out.
- Tip the bacon, carrot, potatoes and swede into the pan and fry gently until lightly coloured. Stir in the cabbage, sit the chops back on top, tuck in the bay leaf, then pour over the cider and stock. Cover and simmer gently for 20 minutes, until the pork is cooked through and the vegetables are tender.
- Bring it to the table and spoon straight from the dish.
Tips from the ZestyPlate Kitchen
- Colour the pork well first; that bit of browning gives the finished dish a deeper, savoury flavour.
- Cut the vegetables to a similar size so they all come tender at the same time.
- Keep it at a gentle simmer rather than a hard boil, which is what coddling means and what keeps the pork soft.
- A decent dry cider lends a real apple depth to the cooking liquid.
Frequently Asked Questions
It means cooking gently in liquid at a low simmer, never a fierce boil, which is what keeps the meat and vegetables tender.
Yes. Pork steaks or pieces of shoulder both work; just give them long enough to cook through and turn tender.
You can swap in extra stock or apple juice, though the cider is what gives the dish its character.
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